Dark Greens...Will they ever be yummy?
I'm one of those that loves to try everything and supremely wants to like everything that I try. I find that there are a few items that I dislike, but every couple of years I'll eat them hoping that my taste buds have changed.
A few things on this list are: Olives, Raw Onions, and Dark Greens like Kale, Mustard Greens, Collard Greens, Broccoli Rabe, and the rest of the gang.
For some reason I have this notion that deep down I really like greens, but every time I try them I'm left with the same result. The main reason that I don't like them is because every time I've ever had them they've been unbearably bitter! Ugh! Is there any way to get rid of the bitterness?
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18 Comments:
Your list is comprised of our favorite foods!
Olives: Where do you buy your olives? Experiment with different types from a gourmet market. You might find you like one variety better than another. Picholine are good one, or the bright green ones in season right now. Nicoise olives are salty and delicious..
Broccoli Rabe: Blanching this first and then sauteing in olive oil with garlic, will mellow its bitterness. Serve with plenty of grated Parm.
Kale: This is great if you carmelize a heap of onions first. Also a technique I use with Swiss Chard and other greens. To really give them a sweetness add dried cranberries..
http://www.izzyeats.com/2008/06/sweet-greens-kalecaramelized-onions-and.html
I hope this makes you a convert!
izzy's mama at 12:14PM on 11/13/08
I hear you there. I can't deal with raw onions, cilantro, garlic, and a host of things despite revisiting them every once in a while.
I think dark greens are difficult because a lot of them have a rather outspoken nature about them, so you know immediately when it's done "right" or not.
I've made stuff with mustard greens (Asian preparations) w/o a problem -- I do, however, have to cook these thoroughly, because I don't care for the deeply strong flavor when they're raw or just cooked.
I've bought collard and dandelion greens and cooked them myself. I almost died at how awful they tasted...but I don't mind them in a can or at restaurants. I'm not sure if it's a difference in cooking method, length of time, ingredients, or knowing which ones to pick...
The dandelion greens may be a totally wrong veg -- I've had dandelions in Japan but it may be a different specie or something from those that are sold at the grocery stores here. :P
I'd like to know how this thread turns out myself!
Cassaendra at 12:19PM on 11/13/08
I hated greens too, until my great-uncle introduced me to kale. It's my all-time favorite green.
To cook kale, I use the method that my granny used which is to strip the leafy part off the tough stems, roll up the leafy parts and cut them into half-inch ribbons. Meanwhile, in a pot big enough to hold the greens, brown up the smoky pork part of your choice (I use smoked hocks; you can also use a couple of smoked turkey wings). Add the greens and let them wilt a little bit, then cover with water and add (family secret!) about a tablespoon of honey. Sounds weird, but I think the greens are much less bitter this way. Simmer until the greens are soft and lose some of their bright green color. I start them in the morning and eat them at dinner. Cornbread is mandatory and so is hot-pepper vinegar. (Tabasco can be used instead but it's not as good)
FoodieSearching at 12:25PM on 11/13/08
try lacinato kale, the dark green tuscan kale. greens are usually much less bitter after the first frost, so now might be a good time to try them. how i cook mine: blanch, squeeze, and chop fine, discarding the tough stems, then saute them with olive oil in which i have browned some garlic and shallots. add salt, pepper, red pepper flakes, a bit of thyme, a squeeze of lemon juice, and a dollop of creme fraiche. omg that is heaven.
cybercita at 12:27PM on 11/13/08
You must not live south of the Mason/Dixon line, where making a delicious pot of greens (a "mess of greens") is a rite of passage. Yes, greens can be truly delish, if they are cooked slowly with ample amounts of some sort of smoked meat...are your greens cooked sans smoked meat? If so, you're not eating good greens. :o)
juliebugsmama at 1:03PM on 11/13/08
Some people are just more sensitive to the bitterness in greens (and bitterness in general) and some people say that it's an aquired taste. I'm not fond of them when they're too bitter, so I'm with you on that.
Kale is available year-round, but I think it's less bitter at certain times of the year. Not sure when, but if you want to try it, that might be something to look into.
Have you tried swiss chard? I find that to be pretty tasty, and the rainbow chard, if you can find it, seems a little milder than the all-green variety.
dbcurrie at 1:03PM on 11/13/08
Thanks for all of the suggestions! I'll definitely try the different suggested cooking methods.
@dbcurrie: I think you're right about the sensitivity to bitterness...hopefully I can overcome it!
@juliebugsmama: sorry to disappoint, I was born and raised in GA.
CarolynEats at 1:27PM on 11/13/08
I've always liked this (and it is lacto-veg friendly):
Panade of Leeks and Mixed Greens with Cantal Cheese
It's a slow cooking soup/stew/casserole of bread, greens and cheese. The long, low temp cooking really brings out a sweetness in the greens and leeks. It's fabulous for the late fall weather too!
Amandarama at 1:44PM on 11/13/08
SOUTHERN COOKED GREENS
Recipe adapted from Emeril’s TV Dinners, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, 1998
1/2 pound raw bacon, chopped
3 cups julienne onions
Salt
Freshly ground black pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle Dixie Beer
1/4 cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale,
and spinach, cleaned and stemmed
In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
Yield: 8 servings
pjacob01 at 2:02PM on 11/13/08
Maybe put them in other things, like ribolleta, spanokopita or palak paneer?
KarynMC at 2:53PM on 11/13/08
Maybe try them in a soup like escarole and white bean, just sub your green of choice in for the escarole.
in a quiche or a lasagna?
KtMc24 at 3:13PM on 11/13/08
Try slicing the greens really thin and then boiling in a bunch of salted water (you can add some sugar too). Discard the water after cooking. Collard greens are great this way, and if you slice thin they only need about 5 minutes to cook. Finish them with salt and pepper, grease (roasted chicken drippings are a good way to go) and a little MSG. Not bitter at all.
Luther at 5:40PM on 11/13/08
Alton Brown's got a great recipe for slow-cooked collard greens with a smoked turkey leg in the mix. I've been dying to try it, but don't know where to find said smoked turkey leg. :(
buffy at 8:33PM on 11/13/08
Add lemon or other acid and salt to counter the bitterness of the greens.
SSMom at 9:54PM on 11/13/08
I think many people undercook the dark leafy greens, which also contributes to the bitterness. Even if you blanch them first, cook 'em really thoroughly in some kind of liquid (as a braise). Greens don't respond well to quick "stir-fry" like cooking.
Bakerloo Line at 8:57AM on 11/14/08
WalMart has smoked turkey legs and wings most of the time. I know, I know, it's not a foodie paradise but they do tend to have smoked meat products available year-round.
FoodieSearching at 12:50PM on 11/14/08
Have you tried the 'baby' versions of these greens? They're tenderer and milder-flavoured than they are when fully mature. I tend to be disappointed in cooked greens, for the most part; cooking seems to bring out sulfurous and bitter notes that I find quite unpleasant.
mongoose at 12:55PM on 11/14/08
I respect that all the commenters here are providing you with slow-cooked greens recipes, but have you tried kale chips? Rip up some kale into chip-size chunks, toss it with olive oil, apple cider vinegar, and kosher salt, spread it on a cookie sheet, and roast it at 350 degrees until they're crispy, turning every five to ten minutes or so.
Even though the boyfriend hates most veggies, a batch doesn't last longer than about twenty minutes in my house.
maryofdoom at 2:42PM on 11/14/08